Raúl Musibay: This is really a Spanish recipe, but some smart Cubans stole it from the Spaniards years ago and made it a lot better.
Jorge Castillo: Our usual humility prevents us from naming any names. Let's just say we know three guys in Miami who really love this soup.
Glenn Lindgren: If you use a good Spanish chorizo, you'll give your soup a hearty, smoked flavor.
Jorge Castillo: This is a great soup, very filling! All you need is a loaf or two or fresh Cuban bread and you are in heaven!
A spectacular, yet humble, white bean soup.
INGREDIENTS:2 1/2 cups dried white beans
In an eight-quart stockpot, sauté the chorizo and ham in the olive until the chorizo has colored the oil. Add the onions and sauté until limp; add minced garlic and sauté briefly.
Gradually add white flour, stirring constantly to prevent those oh so annoying lumps!
Add ham broth, wine, tomatoes, beans, potatoes, cumin, salt, and pepper. Bring to a boil, then cover and cook on low for about two to three hours. The potatoes and ham should be very tender! (The longer you simmer it, the better it tastes!)
Add the spinach just before the soup is done -- cook only for an additional five minutes! Adjust seasonings to taste and serve.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.